I'm going to be baking cookies from the Dutch cookbook "Koekje" by Cees Holtkamp and Kees Raat. Some of the recipes call for "zeeuwse bloem" or zeeland flour. I'm wondering if anyone can suggest a good substitute. According to what I've found online (not much) it's a high quality, low-protein flour. I'm wondering if I can substitute cake flour. Any suggestions welcome - sadly although I could buy the cookbook from the Netherlands, I won't have time to order the flour from there!